Dinner

Mexican Chicken Casserole Recipe

Name: Mexican Chicken Casserole Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: Mexican
Ingredients: 1 cup uncooked long grain white rice; 1 teaspoon minced garlic; ½ cup chopped onion; 1 cup chicken broth; 1.5 lbs chicken breasts, cut into 1 inch cubes; 1 cup black beans, cooked, rinsed & drained; 1 cup frozen corn, defrosted; 16 oz jarred salsa; ½ teaspoon chili powder; ½ teaspoon paprika; 1 cup cheddar cheese

BySana Jeannette April 28, 2026April 28, 2026

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Introduction

This Mexican Chicken Casserole is a flavorful and comforting one-dish meal perfect for busy weeknights. Packed with tender chicken, black beans, corn, and melted cheddar cheese, it’s a satisfying dinner that requires minimal prep.

A white rectangular baking dish contains a baked layered dish with visible layers: at the bottom there is a layer of white rice, topped by a thick layer of melted white cheese mixed with black beans and bright yellow roasted corn scattered across the surface. Small bits of red tomato pieces and chopped green herbs are sprinkled over the top, adding color contrast. In the top left corner of the dish, several slices of fresh avocado with light green smooth flesh are arranged neatly. The dish rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup uncooked long grain white rice
1 teaspoon minced garlic

½ cup chopped onion
1 cup chicken broth

1.5 lbs chicken breasts, cut into 1 inch cubes
1 cup black beans, cooked, rinsed, and drained

1 cup frozen corn, defrosted
16 oz jarred salsa
½ teaspoon chili powder

½ teaspoon paprika
1 cup cheddar cheese

Instructions

Step 1: Preheat the oven to 350 degrees Fahrenheit.

Step 2: In a large 12×9-inch casserole dish, combine the uncooked rice, minced garlic, chopped onion, and chicken broth. Stir gently until mixed evenly.
Step 3: Layer the cubed chicken breasts, black beans, defrosted corn, salsa, chili powder, and paprika on top of the rice mixture. Be careful to keep the rice on the bottom covered to ensure even cooking.
Step 4: Sprinkle the cheddar cheese evenly over the top of the casserole.

Step 5: Cover the dish with a lid or foil and bake for 45 minutes.
Step 6: Remove the cover and bake uncovered for an additional 10 minutes, or until the cheese is fully melted and bubbly.

Tips & Variations

For extra spice, add a diced jalapeño or a pinch of cayenne pepper to the salsa mixture.

Use Mexican blend cheese instead of cheddar for a richer flavor.
Try substituting the chicken breasts with cooked shredded rotisserie chicken for a quicker prep.
Serve with fresh cilantro, sour cream, or avocado slices for added freshness.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through. To maintain cheese texture, reheat covered and uncovered briefly to melt cheese again.

How to Serve

A white speckled plate holds a layered dish starting with a base of white rice. On top of the rice, there are pieces of cooked chicken mixed with black beans and yellow corn kernels. Melted cheese is scattered over the chicken, beans, and corn, adding a creamy, slightly browned texture. Three slices of bright green avocado rest on one side of the plate, adding fresh color. Small green herb pieces are sprinkled on top for garnish. The plate is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown rice instead of white rice?

Yes, but keep in mind brown rice requires a longer cooking time and more liquid, so adjust accordingly or pre-cook the rice before assembling the casserole.

Is it possible to make this casserole ahead of time?

Absolutely! Prepare the casserole up to the baking step, then cover and refrigerate for up to 24 hours. When ready, bake as directed, adding a few extra minutes if baking from cold.